Chimichurri Shrimp Summer Salad

This summer salad packs in as much seasonal produce as you can fit on your plate. The flavorful chimichurri sauce doubles as a marinade for grilling and mixes well with creamy burrata.

Course Salad

Cuisine South American

Keyword Salad

Prep Time 10

Cook Time 0

Total Time 10

Servings servings

Calories 334kcal

Ingredients

1 bunch kale or about 8 cups
1/2 tsp coarse sea salt
1 tbsp olive oil
2 cups spinach or mixed leafy greens
1 large carrot
1 medium heirloom tomato
1 bell pepper red or orange
1 cup cherry tomatoes halved
8 oz burrata
1 pound large shrimp, peeled, deveined, and steamed 16-20 ct.
1/2 cup Basic Chimichurri Sauce

Instructions

If purchasing raw shrimp, steam and adjust cooking time if needed.
Wash and dry kale and strip from stems. Tear into bite-sized pieces and place in a large mixing bowl. Add salt and olive oil, then use clean, dry hands to massage the kale until it begins to break down and soften. Work the kale between your fingers for 60-90 seconds or until the volume reduces and the color becomes a deep vibrant green.
Add the leafy greens and toss to combine. Arrange evenly on four salad plates.
Slice the heirloom tomato and distribute evenly. Repeat with the bell pepper, slicing into thin strips or bite-sized pieces. Use a peeler to remove the skin from the carrot, then shave into long, curled strips. Add the halved cherry tomatoes and 1/4 of the burrata to each salad.
Divide the shrimp evenly into four portions and add to the salad. Spoon the Basic Chimichurri Sauce over the top, dressing the salad. Serve immediately.

Nutrition